This loaf is normally made with cooked porridge or oatmeal rolled oats cooked or soaked in milk or water. Bread made with oatmeal is porridge bread.
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Ingredients 400g of gluten-free oats equivalent to two yoghurt cartons filled with oats.
Porridge bread. Then rinse out the yoghurt carton and you will have no need to use scales for this clever bread recipe. Sourdough oatmeal bread is sometimes referred to as sourdough porridge bread. DIRECTIONS Pour 3 cups boiling water Over 2 cups rolled oats 14 cup shortening.
Preheat the oven to 180c fan. The porridge must be cooked before addingbread made out of oat flour is not porridge bread. The first recipe printed on a package of food was oat bread porridge bread published by Quaker Oats in 1886.
Stir in the flour sugar salt and yeast until fully combined. Porridge bread is a delicious tasty bread with a light open crumb and this recipe is perfect for using up leftover porridge or oatmeal. STEP 1 Put the porridge in a large mixing bowl with 300ml lukewarm water.
Due to time constraints and wanting less fuss I have made this recipe with uncooked oats. Grease a 2lb loaf tin and line it with baking parchment. Put the yoghurt in a bowl scraping it all out.
Grease a standard 900g loaf tin and line it with parchment paper. Preheat the oven to 180C160C fan gas mark 4. Place the yoghurt egg milk and bicarbonate of soda in a mixing bowl.
Add the yogurt milk and beaten egg. Cover with a damp tea towel and leave to prove for 1 hr or. It is so good that you will be making extra porridge so you.
We used Bunalun 1 500g tub of Alpro plain yoghurt or equivalent 1 tsp baking soda ½ tsp salt 1 tbsp soya milk or any plant-based milk you want 1 tbsp treacle A handful of mixed seeds. Preheat the oven to 200C400F. Stir until shortening melts and let stand for about 20 minutes stirring occasionally.
Mix the oats bicarbonate of soda and salt together in a large bowl. Porridge bread is a bread that uses porridge as one of its ingredients.
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